In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic, salt and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil and vinegar separation. Set aside.
Heat grill to medium heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
To assemble salad, top your lettuce of choice with avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken. Serve with balsamic vinaigrette. EnJOY!